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Blueberry Almond Flour Cake

Christoph
Blueberry Almond Flour Cake
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BLUEBERRY CAKE

Naturally sweet blueberries are tossed with lemon zest and baked with almond flour to make this incredibly tender cake.  Covered in an almond glaze and topped with a mountain of plump berries this cake is bursting with fresh flavors.  Blueberry and almond have long been one of my favorite combinations and the added kiss of citrus in this cake complements the delicious paring.  Perfect for breakfast or brunch, this delightful cake works equally as well as the ending to a wonderful dinner.

 

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Blueberry Almond Flour Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

A tender cake made with almond flour and loaded with fresh blueberries.  Topped with an almond glaze and fresh berries this cake is full of amazing flavors. 

Course: Breakfast, Cakes, Dessert
Cuisine: American
Tags: blueberries, brunch, cake, coffee cake, dessert
Servings: 12
Author: Christoph
Ingredients
Cake
  • 1 ⁄2 cup unsalted butter
  • ¾ cup white sugar divided
  • 1 ⁄4 teaspoon salt
  • 1 teaspoon almond extract
  • 2 eggs separated
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • 1 ⁄3 cup milk
  • 1 1 ⁄2 cup fresh blueberries
  • 1 teaspoon lemon zest
  • 2 tablespoons sanding sugar
Almond Glaze
  • ½ cup confectioners’ sugar
  • 1 teaspoon almond extract
  • 1-2 tablespoons milk as needed for consistancy
  • 1 teaspoon lemon zest
Blueberry Topper
  • ½ cup fresh blueberries
  • ½ teaspoon light corn syrup
  • Lemon zest
Method
Cake
  1. Position rack in the center of oven and heat to 350°F. Grease and flour an 8”spring form or square pan.
  2. Cream together butter and 1/2 cup of the sugar. Add salt, almond extract, and egg yolks to the sugar mixture and beat until creamy.
  3. Sift together flours and baking powder. Add alternately with milk to egg yolk mixture.
  4. In a separate bowl, beat egg whites until soft peaks form. Add 1/4 cup of sugar a little at a time and beat until stiff peaks form. Fold egg whites into the batter.
  5. Toss blueberries with lemon zest and 1 tablespoon flour to coat the berries. Fold into the batter. Pour into prepared pan. Sprinkle the top with sanding sugar.
  6. Bake for 60 - 65 minutes or until a toothpick inserted into the center comes out clean. Place on wire rack to cool, remove the spring form after 5 minutes and continue to cool. Glaze while cake is still slightly warm.
Almond Glaze
  1. In a small bowl mix together powdered sugar with almond flavoring and enough milk to make a thin icing. Place cake on wire rack over parchment or wax paper and pour icing over the top. Use an offset knife or spatula to encourage icing to cover the entire top allowing it to run over the sides a little. Transfer to a serving platter.
Blueberry Topper
  1. Toss fresh blueberries with corn syrup and lemon zest. Spoon onto center of cooled cake. Syrup will set up and hold berries together.

 

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